Cream Of Asparagus Soup is a super easy, rich, and creamy soup recipe made with asparagus, carrots, and coconut milk made in Instant Pot Pressure Cooker or Stovetop. It is great for weight watchers and perfect both for cooler days and as it starts to warm up. Asparagus Soup is Low Carb, Keto, Vegan, Paleo, or Gluten-free diet.
Check out more Keto or low-carb soup recipes from my blog, like Cauliflower Soup, Broccoli Spinach Soup, Bottle gourd Soup, Butternut Squash Soup.
If you are on a Keto or Low Carb Diet, Checkout my Keto Indian Food Recipes Collection. For Keto asparagus soup, use only heavy cream, coconut milk, or almond milk. Do not use dairy milk for the keto diet as it is high in carbs.
Ingredients to make Asparagus Soup
- Asparagus - Pick up the ones that are fresh and bright green.
- Onion - I prefer to use sweet yellow onions but feel free to use any type of onion you have on hand.
- Garlic - is a must in this soup, it adds so much flavor.
- Vegetable broth - adds a nice depth of flavor to the asparagus soup. You may also use water if you don't have it on hand.
- Olive Oil - helps to cook the onions and build flavor in the soup. You may also use butter.
- Cream - You can either use Heavy cream, Coconut cream, or cashew cream.
- Seasonings - salt and freshly ground black pepper
How to Make Cream of Asparagus Soup in Instant Pot
Firstly, press SAUTE on Instant Pot. Add butter or oil and once it’s hot, add minced garlic and saute for 30 seconds.
Next, add onions and saute until they soften.
Then add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus is tender, 2 to 3 minutes.
Pour vegetable stock or water into the Instant pot. Add salt and black pepper.
Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
OR for STOVETOP, Cover and simmer until the vegetables are soft, about 20 minutes.
When the instant pot beeps, let the pressure release naturally. Open the lid.
Blend the soup using an immersion until creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add cream or coconut milk, and stir well.
Adjust seasoning. If you think the soup is too thick, you can add water or milk to the soup and boil it for 2 minutes.
While serving instant pot asparagus soup, add pumpkin seeds and more coconut milk or cream if required. Also, you can add some lime juice before serving.
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving it to give a soup kick.
- Add in some extra veggies: feel free to add potatoes when you cook asparagus, this gives a more creamy texture.
- Vegan: replace milk with vegan substitutes like almond milk or coconut milk
- Toppings: You can use pumpkin seeds, and roasted sesame as a healthier toppings option.
- Fresh Herbs: use rosemary, oregano, or thyme.
FAQs
- I have used ½ cup of milk in today’s recipe. If you want to keep your Asparagus Soup vegan, use coconut or almond milk.
- You can also add 1 potato along with your asparagus to further thicken the soup.
Asparagus soup can be kept for up to 3 days in the fridge in an airtight container, and If you don’t think you can finish it before then, it can be frozen for up to 2 months when stored in an airtight container or heavy-duty freezer bags. Just defrost and reheat before serving. If the soup looks separated after defrosting, simply add it to a blender and puree it back into a smooth consistency.
Just an important note here. Add dairy (cream or milk) just before serving. Soup with dairy does not freeze well.
More Instant Pot Soup Recipes
- Broccoli Cheddar Soup
- Creamy Tomato Soup
- Green Lentil Soup
- Sweet Corn Soup
- Carrot Ginger Soup
- Potato Soup
If you love Soups and looking for more Instant Pot Soup Recipes? Here are my 15+ Instant Pot Vegetarian Soup Recipes you must try.
Instant Pot Asparagus Soup
Equipment
Ingredients
Measuring cup used 1 cup = 250ml
- 2 lb Asparagus woody ends trimmed, cut into 1″ pieces (around 3.5 – 4 cups)
- 2 tablespoons Olive Oil (or Butter)
- 3 cloves Garlic minced
- 1 medium Onion finely chopped
- 2.5 cups Water or Vegetable stock
- ¼ teaspoon Black Pepper Powder to taste
- Salt to taste
- ½ cup Heavy cream or Coconut Milk or dairy milk
Optional toppings
- pumpkin seeds
- lightly steamed asparagus tips
- fresh ground pepper
- extra cream
- lemon juice
Instructions
Instant Pot Method:
- Press SAUTE mode on Instant Pot. Add butter or oil and once it’s hot add minced garlic and saute for 30 seconds.
- Next add onions and saute until they soften.
- Then add asparagus to the onion mixture and stir to combine. Continue to sauté until asparagus is tender, 2 to 3 minutes.
- Pour vegetable stock or water into the Instant pot. Add salt and black pepper.
- Furthermore, close the lid on the pot, and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 5 minutes.
- When the instant pot beeps, let the pressure release naturally. Open the lid
- Blend the soup using an immersion until creamy and smooth. If you don’t have a hand blender, puree in a blender in batches once slightly cooled. Add cream or coconut milk, and stir well.
- Adjust seasoning. If you think the soup is too thick, you can add water or milk to the soup and boil it for 2 minutes.
- While serving sprinkle pumpkin seeds and more cream if required.
Stovetop Method:
- Follow same steps as above but for STOVETOP, Cover and simmer until the vegetables are soft, about 20 minutes in a pot
Notes
Variations
- Make it spicy: Sprinkle some crushed red chili flakes into this soup before serving to give a soup kick.
- Add in some extra veggies: feel free to add potatoes when you cook asparagus, this gives a more creamy texture.
- Vegan: replace milk with vegan substitutes like almond milk or coconut milk
- Toppings: You can use pumpkin seeds, roasted sesame as a healthier toppings option.
- Fresh Herbs: use rosemary, oregano, or thyme.
Tips
- Be sure to sauté the onion and garlic, in a little olive oil or butter first. The soup will have a rich flavor.
Nutrition
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Kim says
This is a great recipe! I added potatoes and lemon zest and it was a hit! Thank you!
Bhavana Patil says
Yayy!!! Thats great to hear Kim, I am glad you loved it & thank you for the feedback 🙂 Have a great day 🙂
Veronika says
Your recipe says sunflower seed for the garnish, but I think you mean pumpkin seed. I'm sure either one would be nice.
Bhavana Patil says
Hi Veronika, Thank you for spotting the error (corrected it now), I have added pumpkin seeds to the soup...But sunflower seeds work great too... Have a nice day.